Ricotta clementine cakes

Name: Ricotta clementine cakes
Prep time: 900 s
Cook time: 1500 s
Total time: 2400 s
Yield: 6 Servings
Ingredients: 150 g ricotta; 2 clementines; 60 g butter; 80 g sugar; 2 eggs; 70 g flour; 1 tsp baking powder; confectioner's sugar for serving

Based on 16 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

150 g	ricotta
2	clementines
60 g	butter
80 g	sugar
2	eggs
70 g	flour
1 tsp	baking powder
	confectioner's sugar for serving

Metric

Imperial

How-To Videos

Utensils

small pot
oven
cutting board
knife
bowl
hand mixer with beaters
6 ramekins

Nutrition per serving

Cal
247

Protein
6g

Fat
14g

Carb
25g

Step 1/4

Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.

60 g butter

small pot
oven

Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.

Step 2/4

Segment the clementines and reserve some of the collected juice.

2 clementines

cutting board
knife

Segment the clementines and reserve some of the collected juice.

Step 3/4

Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.

80 g sugar
2 eggs
150 g ricotta
70 g flour
1 tsp baking powder
3 tbsp clementine juice

bowl
hand mixer with beaters

Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.

Step 4/4

Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!

confectioner’s sugar for serving

6 ramekins

Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!